Enjoy a refreshing Asian flank steak over a mango salad with cabbage and cucumber combined with a flavorful citrus vinaigrette.
When you are looking for a healthy and delicious salad while enjoying a nice piece of grilled meat, you get the best of both worlds!
This salad mixes the crunch of cabbage, the freshness of cucumber and the sweetness of mango. Match the salad with a nice piece of grilled meat to give a wonderful bite that will make you come for more!
What do you need to make this Asian flank steak salad?
Flank Steak: This cut of meat is amazing. It’s lean, grills quickly and when marinated, it packs tons of flavor!
Marinade: a nice marinade for the flank steak made out of lemongrass, ginger, garlic, chili flakes, sesame oil, fish sauce, vegetable oil and honey.
Vinaigrette: lime juice, lime zest, peanut butter, vegetable oil, water, fish sauce and chili flakes for a flavor packed vinaigrette
White Cabbage: Slice it thinly to give a nice crunch to the salad.
Lebanese Cucumber: Nice and fresh, cut the cucumber in bite sized pieces.
Mango: Nice and ripe mango to give a touch of sweetness to your salad.
Black Sesame Seeds: Gives a nice taste and look to your salad.
Chili: Use serrano or jalapeno chili peppers and mince them to add a nice spike to your salad.
Thai Basil and Cilantro: Thai Basil and Cilantro are nice fresh herbs to flavor Asian dishes.
Green Onion: chopped in thin slices to add a nice taste to them.
Roasted Peanuts: nice crunch and taste for your Asian salad.
This salad is pretty easy to make. The key thing is to let the flank steak marinate long enough to take in the marinade flavors. You should let it marinate for a minimum of two hours and up to overnight.
When you’re ready to grill your flank steak, do take it out for at least 30 minutes to let it come back to room temperature.
Cook the meat to at the most a medium rare! Let it rest plenty of time to distribute the juices. Once you cut the meat, ensure that you put the pieces on a paper towel so that the meat juices don’t drip on the salad.
- 1 stalk lemongrass, pounded (use only lower 6 inches)
- 2 tbsp minced ginger
- 1 tablespoon minced garlic
- 1 1/2 tsp salt
- 1 tsp chili flakes
- 2 tbsp sesame oil
- 1 1/2 tsp fish sauce
- 2 tbsp vegetable oil
- 1 tbsp honey
- 1 lb flank steak
- 3 cups of thinly sliced white cabbage
- 1 mango, cut in bite sized pieces
- 1 cucumber, cut in bite sized pieces
- 1/2 cup cilantro, chopped
- 2 green onions, sliced thinly
- 1/2 serrano or jalapeno minced
- 2 tbsp thai basil roughly chopped
- 2 tbsp roasted peanuts
- Thai Basil leaves for garnish
- 3 tbsp lime juice
- 1 tsp lime zest
- 1 tbsp peanut butter
- 2 tbsp vegetable oil
- 2 tbsp water
- 1 tbsp fish sauce
- 1/4 tsp chili flakes
- Mix marinade ingredients together and add the flank steak.
- Make sure the steak is well coated in the marinade and leave in the fridge at a minimum for 2 hours and up to overnight.
- Take out your steak to bring it to room temperature before cooking it.
- Preheat the BBQ to med-high heat
- Mix salad ingredients together
- Mix vinaigrette ingredients together until well combined
- Coat the grill with oil spray and put the steak
- Cook the flank steak for 3 min on each side. You are looking for a medium rare to rare cook or best results with flank steak.
- Let the steak rest for 6-7 minutes.
- Cut in thin slices and serve on top of the salad.
- If there is a lot of juice while cutting, put your cut slices on a paper towel to absorb the liquid before serving on top of the salad.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.